Ingredients

• 2 tbsp. 

  extra-virgin olive oil

• 2 

  boneless, skinless chicken breasts

• Kosher salt

• Freshly ground black pepper

• 2 c. 

  low-sodium chicken broth

• 2 c. 

  whole milk

• 2 

  cloves garlic, finely chopped

• 8 oz. 

  fettuccine

• 1 c. 

  finely grated Parmesan (about 2 oz.)

• 1/2 c. 

  heavy cream

• Chopped fresh parsley, for serving 

Description

1. Step 1In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice.
2. Step 2In same skillet over medium heat, combine broth, milk, and garlic; season with salt and pepper. Bring to a simmer. Add fettuccine and cook, tossing occasionally, until barely al dente, about 10 minutes.
3. Step 3Stir in Parmesan and cream. Bring to a simmer and cook, stirring frequently, until sauce thickens and pasta is al dente, 2 to 3 minutes.
4. Step 4Remove from heat and stir in chicken. Top with parsley.